Thai Coconut Milk and Chicken Soup |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a composite of several different recipes. I took the parts I liked from each one and created this one. I don't think you can do this soup justice if you don't use fresh (or frozen) galanga and lemon grass. You just can't get the same flavor from dried. However, if you can't get fresh or frozen, dried is better than nothing! Galanga and lemon grass both have kind of a woody texture and aren't very edible, so you may want to remove them from the soup before you serve it. I prefer to leave them in. Ingredients:
1 lb boneless skinless chicken breast, cut in 1-inch cubes |
2 cups chicken stock |
2 inches piece of fresh galanga root or 2 inches frozen galanga root, thinly sliced |
1 stalk fresh lemongrass, cut in 1-inch pieces and crushed |
2 (13 1/2 ounce) cans unsweetened coconut milk |
2 tablespoons thai fish sauce |
1 lime, juice of |
1/4 cup thinly sliced scallion |
1/4 cup chopped fresh cilantro |
Directions:
1. Place chicken, chicken stock, galanga, and lemon grass in a large saucepan and bring to a boil.
2. Reduce heat to low and simmer until chicken is cooked through.
3. Add coconut milk and continue cooking on low until soup comes back to a simmer.
4. Just before serving stir in fish sauce and lime juice.
5. Pour into soup bowls and sprinkle top with scallions and cilantro.
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